Chocolate Zucchini Loaf Cake
Updated May 27, 2026
Joe Lingeman for The New York Times. Food Stylist: Cyd Raftus McDowell.
- Total Time
- 1½ hours, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
Nonstick cooking spray or neutral oil
2 large eggs
1 ½ cups/330 grams packed light brown sugar
¾ cup/180 milliliters neutral oil (such as vegetable or safflower)
2 teaspoons vanilla extract
1 teaspoon kosher salt (such as Diamond Crystal)
2 cups/280 grams lightly packed coarsely grated zucchini (from about 1 large or 2 small zucchini)
1 ¾ cups/223 grams all-purpose flour
⅔ cup/63 grams unsweetened natural cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 cup/173 grams bittersweet or semisweet chocolate chips
1 tablespoon coarse sugar (such as turbinado or Demerara)
Nutritional analysis per serving (8 servings)
84 grams carbs; 47 milligrams cholesterol; 615 calories; 17 grams monounsaturated fat; 7 grams polyunsaturated fat; 7 grams saturated fat; 32 grams fat; 5 grams fiber; 402 milligrams sodium; 7 grams protein; 55 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 325 degrees. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and line with a strip of parchment paper that hangs over the long sides to create a sling.
- Step 2
In a large bowl, vigorously whisk together the eggs, light brown sugar, oil, vanilla extract and salt until smooth and glossy, about 30 seconds. Add the grated zucchini and mix with a rubber spatula until incorporated.
- Step 3
Using a fine-mesh strainer, sift the flour, cocoa powder, baking powder and baking soda directly into the bowl and stir with a rubber spatula just until combined and no pockets of unincorporated flour remain. (Try not to overmix.) Add all but 1 tablespoon of the chocolate chips to the batter and stir until evenly distributed.
- Step 4
Transfer the batter to the prepared pan. Sprinkle the top with coarse sugar and the reserved chocolate chips, pressing them in slightly so they stick. Bake until the cake puffs slightly and a skewer or cake tester inserted into the center comes out clean with just a few moist crumbs attached or with smudges of melted chocolate chips (the chips will be dark brown versus the lighter color of uncooked cake batter), 75 to 80 minutes.
- Step 5
Let the loaf cake cool in the pan for 15 minutes. Using the parchment paper, lift the cake out of the pan and let cool completely on a rack before slicing, about 2 hours.
The cake can be baked in a 9-by-2-inch round cake or springform pan. Grease the pan and line the bottom with a parchment paper round. Bake until a cake tester inserted into the center comes out clean with just a few moist crumbs attached, 50 to 55 minutes.
Private Notes
Comments
Last week I asked about substituting fat-free Greek yogurt for some of the oil. I figured it out and it was perfect - instead of 6oz of oil I used 2oz oil and 3oz of yogurt. Delicious, and eliminated 2/3 of the oil. Super moist and chocolatey.
I have tried many zucchini breads and cakes, but was always bothered by their oiliness. I have now made this one twice substituting the 3/4 cup oil with 1/2 cup buttermilk and 1/4 cup either oil or melted butter or combination of the two ( to equal 1/4 cup). Found that hint on the King Arthur baking site. It really works well.
Perfect in a 9 inch round cake pan, baked 60 minutes. Moist and so delicious. The only change I made was the addition of a sprinkling of chopped pecans on the top along with the coarse brown sugar and chocolate chips. This cake will have thousands of 5 star reviews very shortly!
OMG! I can't believe how this cake is so moist! After reading a few comments about the overflow using 9 x 5 loaf pan, I got a little concerned because I had an 8 x 4 loaf pan. So I opted for the springform pan. I used half bittersweet and half semisweet chocolate chips. This is great with a scoop of vanilla ice cream.
I’ve made this in a metal loaf pan and also a stoneware/ceramic le creuset loaf pan. Each time I’ve needed significant more bake time. At 80 mins it’s still batter at the center. I ended up having to bake an extra 30 mins. Anyone else? Does it finish baking in the 2hr cool off period? I’m so confused on this timing.
Made this a second time, but as before, I reduced the sugar to one cup, but further substituted honey for half of it, so we could call it “chocolate zucchini honey cake” for Rosh Hashanah! I add walnuts and use more zucchini than the recipe.